Path: swen.emba.uvm.edu!banzai!news1.wtn.mci.net!newsfeed.internetmci.com!mr.net!newshub.tc.umn.edu!newsstand.tc.umn.edu!not-for-mail From: Mandy Alford Newsgroups: rec.food.recipes Subject: Summer Garden Soup Followup-To: poster Date: 31 Jul 1996 13:12:01 -0500 Organization: University of Minnesota Lines: 50 Sender: fineb001@maroon.tc.umn.edu Approved: fineb001@maroon.tc.umn.edu Message-ID: Reply-To: Mandy Alford NNTP-Posting-Host: maroon.tc.umn.edu Summer garden soup Serves 4 1 lb shelled fresh broad beans 2 or 3 bean pods 2 baby leeks, trimmed 2 cloves garlic, peeled 2 [UK] pints vegetable stock or light chicken stock 6 small new potatoes, scraped and diced 1 large sprig flat leaf parsley 1 large sprig summer savoury 3 tbsp low fat fromage frais or creme fraiche chopped chives Finely dice the leeks and simmer in a soup pan, covered, in 2 tbsp water until soft. Add vegetable stock, bean pods, herb sprigs and lightly crushed garlic and bring to a boil. Put the shelled beans in a steamer basket and steam over the broth for 6 to 8 minutes till soft. Remove the herbs and bean pods from the broth and return the pan to the heat, adding the potatoes. Let simmer for 15 minutes. Meanwhile, remove the thick skins from the broad beans and discard them. Reserve a few skinned beans for garnish and add the rest to the soup. Once the potatoes are soft, cool the soup slightly then pass through a sieve or puree in a blender. Reheat the soup and stir in 2 tbsp fromage frais. Do not allow the soup to boil. Garnish each serving with a dollop of fromage frais, reserved beans and chopped chives. This soup can be served hot or chilled. -- Mandy Alford ~~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.